Gaby
Ingredients:
200 ml (measured in cups) of rolled oats
200 ml of rye flour
100 ml of shelled sunflower seeds
50 ml of flax seeds
50 ml of sesame seeds
350 ml of water
1 tsp of salt
Knead the dough and let it rest for 15-20 minutes to allow it to swell.
Spread the dough into 3 pieces, each about 5 mm thick, on a greased baking sheet or a silicone mat.
Bake the crispbreads at a temperature of 170-180 degrees Celsius (340-356 degrees Fahrenheit) for 50-60 minutes in the oven (it can be either gas or electric).
15-20 minutes after placing them in the oven, remove the baking sheet and cut the crispbreads into triangles or squares with a knife (be careful not to damage the silicone mat).
Return them to the oven to finish baking.
During the remaining time, you should open the oven a few more times to let the moisture escape.
This will make the crispbreads crunchier.
Enjoy your meal!
